The Dish with Anita: Curry roasted sweet potatoes - San Diego, California News Station - KFMB Channel 8 - cbs8.com

The Dish with Anita: Curry roasted sweet potatoes

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SAN DIEGO (CBS 8) - This week's recipe came about when I realized I had quite a few sweet potatoes in my pantry. I decided to roast them, and I really wanted to make something totally different than regular old roasted potatoes. So I added some hot curry and the taste was just amazing!

This is a great side dish for almost any grilled meat, fish, poultry or seafood. Enjoy!

Ingredients:

2 large sweet potatoes

1 small red onion, sliced

1 envelope Lipton's onion soup

1 tsp. each - garlic powder, herbs de Provence*, hot curry

1/2 tsp. each - sea salt, smoked paprika

3 to 4 tbsp. olive oil

Baking sheet, parchment paper

Instructions:

Preheat oven to 420 degrees.

Wash and peel sweet potatoes and cut into ½- to 1-inch cubes and place in a large bowl. Add sliced red onion, drizzle two tablespoons of olive oil over cubed potatoes and onions and toss to evenly coat. Next add the contents of the onion soup packet, garlic powder, herbs de Provence, curry, sea salt and paprika and toss to evenly coat. Pour onto parchment-lined baking sheet and arrange into a single layer. Drizzle remaining olive oil over the sweet potato mixture.

Place in 420 degree preheated oven. Cook for 15 to 20 minutes, depending on the size of cubes you cut. Turn halfway through to ensure even cooking. Potatoes are done when tender when pierced with a fork. Serve hot with dollops of Greek yogurt.

Cooking Tip:

*If you do not have herbs de Provence, use a combination of dried basil, thyme and rosemary.

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